Soon the weather will be turning cooler and the leaves will be changing color, falling to the ground for kids to rake up into piles and jump in only to have to rake them all over again. I love this time of year! It makes me want to whip up some batches of spice muffins, pumpkin pie, hearty soups and bread.
Fall is just around the corner, at least in some parts of the world….for me it’s still swimming weather. My girls are enjoying spending part of the afternoons by the pool and getting relief from the heat. Even still I wanted to make yummy fall time treat. The coconut flour in these muffins make then so moist and delicious! The chai adds that perfect touch of spice that would go great with a cup of creamy pumpkin pie tea.
Coconut Chai Muffins
Yield 12
Ingredients
- 1/2 cup coconut flour
- 1 cup whole fat coconut milk
- 3 eggs (preferably pastured), beaten
- 1 tsp baking powder
- 2 tsp (or 2 tea bags) chai tea (not the sweet powdered kind)
- 3/4 cup sucanat
- 1/2 cup coconut oil, melted
Instructions
- Mix the dry ingredients together in a bowl.
- Add the wet ingredients and stir until throughly mixed. If the batter is too dry add a couple table spoons of coconut milk at a time until it is wet. (The batter will be thick but you don't want it dry. Coconut flour absorbs liquid like a sponge so you want to be sure to add sufficient liquid.)
- Preheat the oven to 325 degrees F.
- Grease your muffin tin with coconut oil or use muffin papers.
- Spoon the batter into the tin 2/3 of the way full.
- Bake for 20-25 minutes.
- You will know that the muffins are done when you poke the center of a muffin with a tooth pick or fork and it comes out clean.
Some “Fall Time” Fun
This post is part of Pennywise Platter Thursday, Wild Weekend, Hearth and Soul, Allergy-Friendly Lunch Box, Simple Lives Thursday,
What is “sucant”? The recipe calls for 3/4C sucant.
That’s a spelling error. Thank you for catching it! It is actaully sucanat. It is an unrefined cane sugar.
When you say chai tea bags in this muffin recipe, do you mean to pour the contents out or would I steep them in the milk?
Thanks. Can’t wait to try these!
Pour the contents out! 🙂
I’m sorry, now I see it!
Thank you!
Hi Katie, thank you for your response!
I found this recipe via a google search for coconut pulp recipes. you state in your article about how to use almond and coconut pulp recipes that this recipe turns out well with pulp. You might want to correct that?
I am sorry, about that. The frist time I tired it, it did work well. I made them again and it did not. I forgot that I linked the post. I am very sorry, I’ve gone back and edited it.
Nothing to be sorry for!!
Now I want to play around to make it work, because I love the taste of these muffins but I don’t want to buy coconut flour!
These did not turn out for me…the top was delicious muffin, and the bottom was like custard, with pieces of congealed oil. I hope that you can help me figure out what I did wrong so that I can try again!
I did sub a few things, based on what I didn’t have. I used coconut pulp, home made almond milk in place of the coconut milk, and coconut sugar in place of the sucanat. I also reduced the sugar by half, since I always find baking recipes too sweet, and my toddler was supposed to be eating most of these. At 20 min, the toothpick came out wet, so I baked them another 5. At that point, the toothpick was clean, so I pulled them out of the oven. I discovered the custard after they cooled.
Hi Penny, the coconut pulp would be why they didn’t turn out. I’ve tired it before too and they didn’t turn out well. As a general rule pulp doesn’t work as a substitute for coocnut flour. The reduced sugar may have resluted in part of the problem as well since it is a dry ingredient. The almond milk was fine to use, I’ve used raw milk before without a problem. I hope this helps!
Part of our conversation disappeared. I guess that it was deleted?
I just made these again using store bought coconut flour, and they turned out perfect! I can’t wait to play around with different spices in these. I love that they are coconut flour muffins that use about half of the amount of eggs usually called for – organic, pastured chicken eggs are expensive!
I think it’s still there just futher up. Yea, I’m glad they turned out well for you! 🙂 Yes, eggs are expensive when you don’t have your own chickens.
Alea, I hope you like it! 🙂
Serafina, you’re too sweet. Thanks for being my willing taste tester!
oh! I meant the Raspberry Hot cocoa! ;]
I just have to say: these are the best thing I’ve tasted from your blog! (well, the hot chocolate chia is up there too!) Thank you for creating delightful, healthy treats, and sharing them with us!! :]
What a great combination of flavors! I love adding chai spices in baked goods! Thank you for sharing this recipe with the Hearth and Soul Hop; I can’t wait to try it.
These muffins sound lovely! Thank you so much for sharing them with the Hearth and Soul hop.
Mmmm, I love coconut flour! I had to learn the hard way about its super-absorbancy 🙂 Thanks for linking up to Allergy Friendly Lunchbox Love…
Lisa @ Allergy Free Vintage Cookery
This muffin sounds delicious with its unique flavors. Thanks for sharing with Hearth and soul blog hop.
Isabelle, Kimi @ the Nourishing Gourmet has a recipe that you might want to try out. I’d like to make it some time but I was gifted a bag of chai so I haven’t made any yet. http://www.thenourishinggourmet.com/2011/02/homemade-chai-rooibos-concentrate.html
Hi
Can we make our own chai spice? What is in it?
Thanks
Isabelle
Isabelle,
I use this mix and love it!
Oops, I forgot the link!
http://www.healthfulpursuit.com/2011/12/chai-spice-roasted-almonds-with-homemade-chai-spice-mix/
Rebeca, I hope you like them!
These look delicious! I just popped over from The Nourishing Gourmet. Thank… I think I know what I’ll make for breakfast!